Description

These soft pretzels are filled with gooey, melted mozzarella cheese, offering the perfect balance of chewy dough and rich, savory filling. Perfect as a snack, appetizer, or party treat.

Ingredients

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For the dough:
2 1/4 teaspoons active dry yeast
1 1/2 cups warm water (110°F/43°C)
1 tablespoon granulated sugar
3 1/2 cups all-purpose flour
1 teaspoon salt
2 tablespoons unsalted butter, melted
For the filling:
8 oz mozzarella cheese, cut into sticks
For boiling:
10 cups water
1/2 cup baking soda
For the topping:
1 tablespoon melted butter
Coarse salt, for sprinkling

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Instructions

In a small bowl, dissolve the yeast and sugar in the warm water. Let it sit for 5-10 minutes until it becomes foamy.
In a large bowl, combine the flour and salt. Add the yeast mixture and melted butter. Stir until the dough begins to come together.
Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. If the dough is too sticky, add a little more flour.
Place the dough in a lightly greased bowl, cover with a clean towel, and let it rise for 1-1.5 hours or until doubled in size.
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Once the dough has risen, punch it down and divide it into 8 equal pieces. Roll each piece into a long rope (about 12 inches in length).
Place a stick of mozzarella cheese in the center of each rope. Pinch the dough around the cheese to completely seal the filling inside.
Shape each stuffed dough into a pretzel by twisting the ends together and folding them over to form a loop. Pinch the ends to seal.
In a large pot, bring the water and baking soda to a boil. Carefully drop each pretzel into the boiling water for 30 seconds, then remove with a slotted spoon and place them on the prepared baking sheet.
Brush the pretzels with melted butter and sprinkle with coarse salt.
Bake for 12-15 minutes or until golden brown and cooked through.
Let the pretzels cool slightly before serving. Enjoy these warm, gooey mozzarella-stuffed pretzels!

Notes

For extra flavor, you can add garlic powder or herbs (like rosemary or oregano) to the dough.
Ensure the mozzarella sticks are sealed well inside the dough to prevent the cheese from oozing out during baking.
If you don’t have coarse salt, regular salt will work, though it’s less crunchy.
These pretzels are best served fresh but can be stored in an airtight container for up to 2 days.

Nutrition

Serving Size: 1 pretzel
Calories: 310
Sugar: 2g
Sodium: 500mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 13g
Cholesterol: 30mg